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Oct 21, 2023

Homemade Graham Crackers

This recipe captures the flavor of graham crackers, but takes them to an entirely new level. Think crispy butter cookies with a cinnamon graham cracker flavor.

Homemade Graham Crackers in a blue mini casserole.

You will love these cookies. They are my "go-to" cookie for gift-giving, and every time I give them as gifts, I have been asked for the recipe. Every single time. 

These cookies are easy to make too. You can make and refrigerate the dough up to two days in advance, and you can bake and freeze these cookies for later. 

The recipe is from the exquisite cookbook, Miette: Recipes from San Francisco's most charming pastry shop by Meg Ray, originally published in 2011 and newly updated in 2023. Each recipe comes with a beautiful photograph and a sweet back story. The book's pages lay flat on your counter while you are following the directions, and the paper stock is sturdy. 

My favorite touch is (are?) the scalloped edges on the pages. Irresistable. 

Homemade Graham Crackers on a wire rack.

The book is named after Miette, the author's bakery, currently with five locations in Northern California. 

About twelve years ago, while visiting a colleague and friend in the area, I talked her into visiting the bakery in Jack London Square (I think that's the one - the location has since closed) on our way to the Oakland airport. I had recently fallen in love with the cookbook and couldn't resist visiting. The bakery was just as adorable as expected. 

I ended up buying some of these graham cracker cookies, the chocolate wafers, and the gingersnaps, along with packages of little meringues and sugar flowers for decorating cupcakes. 

Miette bakery display.

Two women outside Miette Bakery.

This may actually be the cookbook that got me started on my baking journey, even before I became bread baking obsessed. I understand that the author is coming out with a book dedicated to Swedish baking next year, which will include bread recipes!


Flours: You will need all purpose flour and whole wheat flour. If you happen to have graham flour, you can use it to replace the whole wheat flour (graham flour is basically whole wheat pastry flour). 

Pantry Ingredients: Ground cinnamon, honey, light brown sugar, and kosher salt

Unsalted Butter

Sanding Sugar: The sugar topping is optional. I used sparkling sugar this time, but you can use granulated sugar too. 

Homemade Graham Crackers in a bowl.

Equipment You May Need (or Want):

Stand Mixer: To mix the butter, brown sugar, and honey, you will need to beat them all together for about five minutes, until everything is pale and fluffy. You could also use a hand mixer. 

Adjustable Rolling Pin with Thickness Rings: I don't know about you, but I'm not very good at rolling out dough to the perfect thickness from end-to-end. This rolling pin, with the rings, takes out all of the guesswork. 

Scalloped Cookie Cutter: Of course, any cookie cutter will work, but the scalloped edges are too pretty to pass up. 

P.S. If you want to bake the gorgeous cakes in the book, you'll also need the 6-inch removable bottom cake pan and the 6 inch domed cake pan. Just order them along with the book. You won't regret it. 

Homemade Graham Crackers Stacked on a plate.

When this book was first published, there had been a few erratta in the recipes, mostly where volume and weight didn't quite match up. I remember emailing Meg Ray, the author, with a question, and she was so quick to answer my questions (and give me permission to share this recipe). 

Once the book was corrected, I received a brand new copy in the mail!

From our Dinner Table Logo.

October is Cookbook Month! I don't even want to admit to how many cookbooks I own. 

Check out everyone's recipes from a cookbook. You might just find a new one to explore. 

Creating from Cookbooks

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Homemade Graham Crackers Stacked on plates.

Homemade Graham Cracker Recipe

Homemade Graham Cracker Recipe
Yield: 20 cookies
Author: Karen's Kitchen Stories
Prep time: 30 MinCook time: 10 MinInactive time: 30 MinTotal time: 1 H & 10 M
This recipe captures the flavor of graham crackers, but takes them to an entirely new level. Think crispy butter cookies with a cinnamon graham cracker flavor.


  • 213 grams (1 1/2 Cups / 7 1/2 ounces) unbleached all purpose flour
  • 42 grams (1/3 Cup / 1 1/2 ounces) whole wheat flour
  • 1/2 tsp kosher salt
  • Rounded 1/4 tsp cinnamon
  • 6 ounces of unsalted room temperature butter
  • 53 grams (1/4 Cup) packed light brown sugar
  • 2 tablespoons honey
  • Sparkling or regular granulated sugar for sprinkling


  1. Whisk the flours, salt, and cinnamon in a bowl.
  2. Mix the butter, brown sugar, and honey in the bowl of a stand mixer with the paddle attachment for about five minutes, until fluffy.
  3. Mix in the dry ingredients in thirds, beating each time until just combined.
  4. Form the dough into a disk and wrap in plastic wrap and refrigerate for 30 minutes and up to two days.
  5. Heat the oven to 350 degrees F.
  6. Roll out the dough between two pieces of waxed paper or parchment paper to 1/4 inch thick.
  7. Cut the dough into 3 1/4 inch rounds with a scalloped or ruffled edge cookie cutter.
  8. Place the cookies on a parchment lined baking sheets, about 1/2 inch apart.
  9. Gather up and roll out the scraps and cut more cookies.
  10. Lightly sprinkle the cut cookies with sparkling sugar or granulated sugar.
  11. Bake the cookies, one sheet at a time, for 10 to 12 minutes, until golden brown.
  12. Cool the cookies on a wire rack.

Nutrition Facts



Fat (grams)

7 g

Sat. Fat (grams)

4 g

Carbs (grams)

15 g

Fiber (grams)

1 g

Net carbs

14 g

Sugar (grams)

5 g

Protein (grams)

1 g

Cholesterol (grams)

18 mg
Did you make this recipe?
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Adapted from Miette with permission of the author. 

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Would you like to comment?

  1. These look really good Karen! I'm bookmarking the recipe!

  2. Karen,
    I just found graham flour at a local supermarket today and I thought that I could try your recipe but there's no graham flour in your recipe. I'll still try the recipe - just surprised.

    1. Hi Annamarie. Graham flour is whole wheat pastry flour. I'm sure it will be great in these cookies. You can also use it to make whole wheat pie crusts. I think the recipe didn't include it because it has white and whole wheat flour and the cookies are crisp and not necessarily tender. Let me know how it goes!

  3. Wow, these homemade graham crackers look so perfect! I definitely want to try this recipe soon but I think I need to buy a pretty scalloped cookie cutter before I do :)

  4. I just never thought about making graham crackers and now that's all I am thinking about! They are often my go-to snack!

  5. I am going to have to give these a try. I do love graham crackers. Is it bad that I want to make some cheesecake dip to go with them?

  6. Absolutely printing to make: such a budget friendly and homemade crackers must be made !!!!!!!

  7. This is so cool! I am so gonna try this! (Jennifer Sikora)

  8. No eggs? Thats so interesting! Cant wait to try.


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